Dedicated to Gastronomic Gratification

The Breakfast Special - Huevos Rancheros
This recipe works equally well in conventional or toaster ovens.

Ingredients - 1 or 2 Eggs per serving
                      1 tortilla shell per serving
                      1 can of Refried beans
                      1 jar of Salsa (your choice, although fresh homemade salsa is best.)
                      Sour Cream
                      Provolone or Swiss cheese - shredded
                      A mix consisting of
                          Finely chopped tomato
                          Finely chopped onion   
                          Finely chopped green pepper
                          Finely chopped mushroom
                         Substitutions or additions to taste.

Preparation

Heat the refried beans in a skillet till very hot..
Prepare the two eggs sunny-side up

Spread a 1/4 inch thick layer of refried beans on a tortilla shell.
Place the tortilla shell on a baking sheet.
Cover the refried beans with a generous layer of the vegetable mix.
Place the sunny-side up eggs on top of the vegetables.
Sprinkle liberally with the shredded cheese.

Bake at 350° or broil, in a conventional or toaster oven, until the cheese is melted and the egg yolks are glazed over.  Approximately 3 to 5 minutes.  Monitor toaster ovens closely.

Remove from the oven, place on a plate and serve with a topping of salsa and a dollop of sour cream.

For a vegetarian version of this meal substitute grilled tofu for the eggs and replace the cheese with spices or vegetables to suit your tastes.

Cut the tofu into small blocks about 3/4 inch.
I use a couple of drops of olive oil to cook my tofu.
Grill the tofu until brown on most sides and then sear with a Soy or Tamari sauce.

This one is a sloppy mess, but my is it good.

I call this the Sloppy Mess

Ingredients - Two eggs - prepared however you wish - I prefer mine over light
                        1 cup of chili - with or without beans, canned or homemade
                        1/2 cup of mixed and finely chopped vegetables - your choice of content
                            I use scallions, tomatoes, green peppers, and mushrooms
                        1/4 cup of shredded cheddar cheese
                        1 serving of hashbrowns or homefried potatoes
                        1 dollop of sour cream - optional

Preparation

Lay down a layer of hashbrowns or homefries on a plate.
Cover the potatoes with the chili.
Next add the vegetables over the chili and then lay the eggs on top of the veggies.
Sprinkle the cheese over the eggs and put the dollop of sour cream on top of it all.
Serve quickly.
Now comes the sloppy mess part.  Using your fork, break the yolks of the eggs and mix the whole thing up on your plate.  This will look horrible, but the first bite will allay any qualms about making the mess.

Lunch Special - The Stowaway Burger

Ingredients - 1 lb. ground chuck, sirloin or hamburger
                      1 Spanish onion - three inch diameter
                      1 Tomatoe - three inch diameter.
                      4 tblsp. Barbecue Sauce of choice.
                      Salt and Pepper to taste.

Preparation

Slice the tomato and onion extremely thin.  This takes a sharp knife and patience or skill.
Make four equal piles of beef
Add additional spices to taste..
Now make two patties out of each pile, they should be about 4 inches in diameter.
Brush the patties with barbecue sauce.
Place a thin slice each of the onion and/or tomato on four of the patties. 
Leaving a clear border of at least 3/4 of an inch around the edge of the patties.
Placing the basted side down, put the remaining four patties on top of the onion and tomato.
Carefully but firmly seal the edges of the patties together.

Grill, fry or broil to taste being careful not to break the seal when turning the patties.

Take just two tablespoons of the barbecue sauce and knead it into your burgers before forming the patties, 
Try inserting other items, such as Jalapeno's, or brushing with other sauces to suit your own tastes.
                                                                                             

Supper - Rice-A-Roni Chicken Skillet Meal
serves 3-4

Ingredients - 1 box of Rice-A-Roni, Chicken Flavor
                        (2 - 3) Fresh or pre-cooked boneless chicken breasts
                        or substitute 2 small cans of pre-cooked chicken meat
                        2 tblsps. butter or margarine
                        1 medium yellow onion, finely chopped
                        1 tblsp. olive oil
                        1/2 tsp. of chopped oregano
                        Garlic, fresh or powered, to your taste
                        1 can of corn, white or yellow kernels, drained (one 8 oz. can or fresh)
                        2-1/2 cups water.  I substitute 1 cup of chicken broth for one cup of the water
                      Add other spices to your personal tastes
                      1/2 tsp. salt
                      1/4 tsp. ground pepper

Preparation

                 Fry the chicken breasts in a ten inch skillet. (Grill or bake them if you prefer)
                 Remove the chicken when done and allow it to cool. 
                 Cut the chicken breasts into small strips or cubes.
                 Drain the skillet and over medium high heat, add the olive oil.
                 Once the oil is hot add the onion and the garlic and stir-fry for 30-60 seconds
                 Add the butter or margarine, stir till it is melted.
                 Add the rice and vermicelli mix from the Rice-A-Roni and fry until the
                 vermicelli is golden brown 
                 Now add your prepared or canned chicken, the drained corn, the oregano, 
                 the enclosed packet of Rice-A-Roni spices and the salt and pepper.
                 Stir for about two minutes.
                 Add the water, the chicken broth and the Rice-A-Roni spice packet and bring it
                 to a slow boil.
                 Reduce to low heat and simmer covered for 15-20 minutes or until the liquids
                 are absorbed.
                 Remove from heat and allow it to cool slightly and enjoy.

Leftovers can be used with 1/2 cup of chicken broth and 1/2 cup water to make a delicious chicken and rice soup.

Flat Bread Roll-ups  - An alternative to the traditional sandwich.

Ingredients - Basically anything your heart desires.

Preparation is simple and toothpicks hold them together very well.   If you make them correctly, most of the time you can seal the ends by simply pressing hard and sealing them.  Use your imagination and you can serve them for dinner with a complimentary topping or garnish.

Using a rolling pin or other implement of persuasion take a couple of slices of your favorite bread and transform them into thin sheets.
The larger the slice of bread, the better this works.

Now your ready to do your thing.  I have listed several of my favorite examples.
Just lay the ingredients on the bread in any order you wish, although I suggest you put your primary filling down first.  Any additional ingredients should be cut up or grated as finely as possible to facilitate the rolling process.  Leave enough room at the two ends to fold the bread over and press it shut.

Scramble some eggs, add to them, some finely grated green pepper, some minced onions, finely chopped mushrooms, a finely grated cheese of choice or anything else you desire.
Mix the ingredients together and distribute them thinly over the bread and then roll it up.  If make them without toothpicks, these impromptu breakfast sandwiches may be served a lot of different ways.  Toast them in a regular or toaster oven.  Then cover them with some warm salsa and garnish them with a dollop of sour cream. 

1 thin slice of sirloin steak
1/2 tsp. of minced onion
1 thin line of horseradish/mustard
A little finely chopped lettuce
1/2 tomato slice diced very finely

1 thin slice of smoked ham
1/4 slice of Old English or other cheese chopped into small pieces.
A little bit of crushed pineapple.

Peanut butter
Jam, preserves or jelly of your choice - be sparing with semi-liquid ingredients.

Now that you've laid your ingredients on the flattened bread you can roll it up.  Do so as tightly as possible without tearing the bread.  Fold the ends over and press the bread together to seal them.  Now you are ready to eat your creation or if you prefer, you may heat them up in either a toaster oven or microwave.  The toaster oven makes a great little roll-up.

Dessert - Frozen Raspberry Jelly Roll Slice Sundae

Ingredients - 1 Sponge Cake Raspberry Jelly Roll
                       One half-gallon Chocolate Raspberry Truffle Ice Cream
                       Fresh Raspberries if available
                       Raspberry pancake syrup
                       Cool Whip or Whipped Cream
                       1/2 cup finely chopped pecans or peanuts
                        Maraschino Cherries

Place the Jelly Roll in your freezer the day before you will use it.

Using a sharp knife slice the Jelly Roll Cake into one inch thick slices.
Place the cake slice on a dessert plate and top it with a slice or scoop of the Chocolate Raspberry Truffle Ice Cream.
Drizzle with a little Raspberry syrup
Top with a dollop of whipped cream or Cool Whip
Sprinkle with chopped nuts
Drizzle sparingly with more Raspberry Syrup for accent
Top with a cherry!

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© James Bryant, 1998